Mushroom, Courgette & Feta Risotto

This vegetarian risotto is so full of flavour that you’ll forget that it doesn’t contain meat (maybe a little in the stock, but other than that!)! It’s a really simple recipe that’s easy to prepare and great value, as well as being nutritionally balanced and filling. In our house we have various intolerances including gluten and dairy, so I have included alternatives in the recipe to accommodate these allergies. This risotto recipe serves a family of five (2 adults, 3 children).

1 1/2 pints of stock – make your own vegetable/ chicken stock or use the cooking liquor from boiling a gammon, however, stock cubes will also work well (Knorr stock cubes are gluten free)

Large knob of butter/ butter alternative if you are dairy free (we like the Pure range)

Salt and pepper

Feta cheese to crumble on top (approx 75g) -if you are dairy free, make sure the feta does not contain cows milk- it should be a mix of goat and sheep milk (some people with dairy intolerance can tolerate this as it contains far less lactose than cows milk)

Method:

Have your stock ready and keeping warm

In large saucepan warm the olive oil and fry the leek gently for around 5 minutes until soft

Add the garlic and keep stirring so it doesn’t burn

Add the courgette and mushrooms and cook for a few minutes

Add the mixed herbs and the risotto rice and stir continually for 2 minutes to avoid the rice clumping together

Add the wine (if using) or a ladle of stock and stir

⇒

Continue to add the stock ladle by ladle waiting for it to be absorbed each time (keep the stock in a small sauce pan on a low heat, throughout)

You do not need to stir continuously, but you do need to keep an eye on it so it doesn’t stick to the bottom of the pan

After 25 minutes the stock should have all been absorbed and the rice cooked through

Have a kettle boiled just in case you need more liquid, it doesn’t need to be stock, just hot!